serves 8
You might need to buy:
- old-fashioned rolled oats
- toasted wheat germ
- soy flour
- unsweetened applesauce
- honey
- maple syrup
- canola or corn oil
More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.
An ovensafe nonstick 12-inch skillet is a must for this recipe and the variations that are linked. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.
ready in about 20 minutes;
serves 6
You might need to buy:
- large eggs
- half-and-half
- Table salt and ground black pepper
- olive oil
7g of carbs per serving (1/6 of casserole)
ready in about 360 minutes;
serves 6
You might need to buy:
- dried oregano leaves
- ground mustard
- shredded Cheddar cheese
- bulk pork sausage
- eggs
serves 4
You might need to buy:
- eggs
- kosher salt
- Extra-virgin olive oil
- light cream
serves 1
You might need to buy:
- fresh horseradish
- celery salt
- lime wedges
- vodka
- tomato juice
Old Town Alexandria’s Majestic Cafe serves this with wilted greens and hot bacon vinegrette.
serves 6
You might need to buy:
- quick grits
ready in about 15 minutes;
serves 1
You might need to buy:
- milk
- salt and pepper
Do not substitute lowfat or skim milk for the whole milk in this recipe. To ensure a sticky and crisp topping, make the topping just before baking. Walnuts can be substituted for the pecans.
ready in about an hour and a half;
serves 6
You might need to buy:
- Casserole
- large eggs
- whole milk
- half-and-half
- sugar
- vanilla extract
- ground cinnamon
- nutmeg
- Topping
- packed light brown sugar
- corn syrup